To quickly chop a lot of basil, stack several leaves and roll them into a tight tube. Slice the leaves widthwise into narrow pieces to create long thin strips. If you’d like smaller pieces, chop the strips again.
Ruth Lee of Troy, Ontario serves this great combination as an easy and colorful salad. “I make this no-fuss dish at least once a month,” she writes. “It's a great way to use up fresh summer tomatoes and adds zip to winter tomatoes, too.”